Chunky Creamy Chicken Soup
I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. —Nancy Clow, Mallorytown, Ontario
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
white meat free
gluten free
red meat free
contains dairy
dairy free
pescatarian
- 1 cup frozen corn
- 2 teaspoons canola oil
- 1 cup frozen peas
- 1 teaspoon dill weed
- 1/2 cup half-and-half cream
- 2 celery ribs chopped
- 1-1/2 cups chicken broth
- 2 medium carrots chopped
- 1-1/2 pounds boneless skinless chicken breasts cut into 2-inch strips
- 2/3 cup finely chopped onion
- 2 cans (10-3/4 ounces each) condensed cream of potato so
- Carbohydrate 10.8022404172898 g
- Cholesterol 6.34285714821908 mg
- Fat 3.60966809419952 g
- Fiber 2.19988956645983 g
- Protein 2.50290696471467 g
- Saturated Fat 1.3787044651238 g
- Serving Size 1 1 servings. (101g)
- Sodium 50.0799672678464 mg
- Sugar 8.60235085082998 g
- Trans Fat 0.174187937553159 g
- Calories 81 calories
In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until chicken and vegetables are tender., Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.
